Award-winning recipe creator Linda Arceo shares this delicious tropical-inspired flan. Serve up this Pineapple Flan all summer long.
I confess that I never liked flan very much growing up despite my Puerto Rican roots. I began experimenting with flan a bit more during the pandemic and fell in love with this traditional dessert.
Flan is an incredibly versatile dessert and is so easy to make. With a few simple ingredients, this recipe is specifically made in the blender and then finished in the oven until dense and custard-like dish.
How to Make Pineapple Flan
To make this delicious pineapple flan, I used traditional flan ingredients, including eggs, sweetened condensed milk, evaporated milk, pineapple chunks, sugar and vanilla. In this case, I used fresh pineapple, which I cooked and caramelized in the sugar on the stovetop to add flavor and depth to the dish – but canned pineapple can be used as well.
This recipe starts with a prepared caramel sauce that coats the bottom of the baking dish. Bring one cup of sugar to a boil and then reduce heat and allow to cook for about five minutes or until thickened. I added fresh pineapple to the boiled sugar to infuse it with the pineapple flavor and to also cook the pineapple. Once the sugar has reached a golden-brown color you want to carefully pour it into a greased pan and lightly swirl it around to fully coat the bottom of the pan. Quickly spread the cooked pineapple pieces around the pan to evenly distribute.
Next, take the eggs, sweetened condensed milk, evaporated milk and vanilla and add them to the blender and blend until smooth. Pour the blended mixture on top of the caramel-pineapple sauce base, cover the dish with aluminum foil and carefully transport it to your preheated oven. It will bake for about 90 minutes at 350 degrees until cooked.
Once baked, allow to fully cool before transferring to a serving dish. When you are ready to serve, run a knife around the baking dish to help loosen the flan. Invert on a serving plate by gently shaking the pan to release the flan. The caramel sauce side should now be on top. I like to garnish the dish with a few pieces of cooked pineapple for a pretty finish.
To serve, simply slice and enjoy! It is really that simple.
- 1 cup sugar
- 1 cup fresh pineapple chunks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 5 eggs
- 1 TBSP vanilla extract
- Preheat the oven to 350 degrees.
- Bring one cup of sugar to a boil.
- Add one cup of pineapple chunks to the sugar mixture, and cook for 3-5 minutes.
- Once the sugar mixture is thickened, remove from heat and carefully coat the bottom of the baking dish making sure to spread pineapple chunks around the dish evenly.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs and vanilla and blend until smooth.
- Pour mixture into pan and cover with aluminum foil. Bake at 350 degrees for 90 minutes.
- Remove from oven and allow to fully cool. When ready to serve, run a small knife along the edge of the flan to loosen.
- Carefully invert onto a serving plate by shaking gently to release the flan. The caramel side should be on top. Garnish with cooked pineapple to finish.
I hope you make this dessert and add it to your summer celebrations. It is such a pretty dessert for those warm summer nights and easily feeds a large group. Enjoy!